How to Make Curry Laksa (aka Curry Mee) – Cooking Class Recipe

I was invited to do a demonstration cooking class at Kogarah Community Services yesterday, where I made a curry laksa (aka curry mee if you’re from Penang) based on a recipe originally supplied by the Grand Hyatt Hotel in Kuala Lumpur. (By the way, I enjoyed the session enough that I’m currently open to offers to do more of these workshops, so » Read More

How to Cook Penang Char Koay Teow

Penang Char Koay Teow - A Wok Around Asia Recipe Courtesy of Parkroyal Penang Resort Folks, I'm very proud to present the first how-to video from my Wok Around Asia project, and it's appropriately on Char Koay Teow (or Char Kway Teow), one of the most popular dishes from Malaysia's street food capital of Penang. It's different from my own version » Read More

How to Cook Malaysian Chicken Curry Noodles

I wasn’t intending to blog about this Live Asian Kitchen broadcast, because Malaysian Chicken Curry is something I cook on a regular basis and I've already posted the recipe in the past. However, this particular batch turned out different enough (in a good way) that I thought it worth sharing. Plus there's the added element of serving it with » Read More

How to Make Seremban Hakka Noodles (Non-Pork Version)

My aversion to pork means I’ve rarely explored the cuisine of my own Hakka heritage, which seems to be dominated by pork dishes. This is one such example, made famous by a stall in my hometown of Seremban, hence its name - Seremban Hakka Noodles. Since I don’t eat pork, I’ve never actually eaten it. I’m not exactly going in blind however; I » Read More

How to Cook Beef Noodle Soup

Most people are familiar with Vietnamese Beef Pho, but what’s less well-known is that we similarly grew up with our own version of beef noodle soup back in Malaysia. I sort of split the difference in this broadcast where I retained the use of hearty chunks of beef brisket found in the Malaysian version, but seasoned the soup with some of the » Read More

How to Cook Thin Egg Noodles 2 Different Ways

This post was originally written to correlate with a different broadcast covering crispy noodles and fried wontons, and it contained the corresponding video embedded from Twitch. I found out a couple of weeks ago that Twitch videos are automatically archived after 2 months, which meant the original video would have been non-playable after that » Read More

How to Make Vietnamese Banh Xeo and Bo La Lot

I had just come away from what was the best tasting Banh Xeo (Vietnamese Pancake) I’d ever had, at Ngoc An Restaurant in Cabramatta, so I was inspired to attempt it in this broadcast. The two standout features of the dish from Ngoc An were that it was extra crispy, and had a dominant coconut flavour. This first attempt sadly replicated neither, » Read More

How to Make Chilli Pan Mee and Butter Prawns

Despite being Hakka I’d only ever had Hakka Pan Mee in a broth; this was my first attempt serving it “dry-style”, which involved using the same dough recipe from the soup version which I’d previously shared, but this time cut into thin strips as opposed to pappardelle-style. I was also going in blind with this since I’d never had it, and frankly » Read More

How to Cook Char Kway Teow

More than a few people over the years have been horrified to learn that I freely share all my recipes with the world. The reasons I do so can be boiled down to my belief that 1) there’s nothing new under the sun (Ecclesiastes 1:9) 2) there’s a lot more that goes into running a business than knowing how to cook 3) people like the idea of cooking » Read More

How to Make Curry Laksa with Stuffed Vegies

This curry laksa recipe (minor tweaks notwithstanding) is courtesy of the Grand Hyatt Hotel, Kuala Lumpur, where the production crew and I stayed during our Street Eats Journey shoot in 2014. Curry Laksa INGREDIENTS: For the soup – 2 onions, pureed 10 cloves garlic, minced 250 fresh big chillies, blended 50g dried shrimp, soaked and » Read More